Ingredients

Sponsored links
About Ingredients

Do you have to rinse Japanese rice 7 times?

I have some friends who are interested in Japanese food. When I was invited by one of them, he asked me, "You have t...
Feb 19, 2022
About Ingredients

Lockdown Miso (Homemade Japanese Soybean Paste)

Since moving to Canada, I have made homemade miso several times. Miso is a fermented soybean paste and very importa...
Feb 19, 2022
About Ingredients

The Variety of Seaweed in Japanese Cuisine

Seaweed is one of the common ingredients in Japanese cuisine. When you go to a Sushi restaurant, you may see the rice w...
Feb 19, 2022
About Ingredients

What is Katakuri Powder? What is the difference between Potato Starch and Cornstarch?

In Japanese cuisine, we often use “Katakuri-ko” (“Ko” means “powder”), while corn starch is more common in Cana...
Feb 19, 2022
About Ingredients

What is Chinese broccoli?

Chinese Broccoli is one of our favourite Chinese vegetables. It is often used in the northern parts of China and we can...
Feb 19, 2022
About Ingredients

What is Shaoxing cooking wine?

“Shaoxing Jiu” is a popular alcoholic beverage in China. Shaoxing is the name of the city where they brew it, a...
Feb 19, 2022
About Ingredients

What’s the difference between Chinese/Japanese eggplants and Italian eggplants?

Chinese (or Japanese) eggplants are normally a bit skinnier than Italian eggplants though we also have round shaped egg...
Feb 19, 2022
About Ingredients

What is Shanghai Bok Choy (Pak Choy)?

Shanghai Choy that we grew in 2016 What is Shanghai Bok Choy (Pak Choy)? Shanghai Bok Choy (Pak Choy) or Shan...
Feb 19, 2022
Sponsored links
Copied title and URL